Sunday, October 19, 2014

Green Chili Pottukadalai Murukku

Rice Flour - 5 cups
Pottukadalai /Roasted Chana Dalia  - 1 cup, powdered
Green Chili Paste* - 2 1/2 tsps
Salt - as per taste
Lemon Juice - 2 1/2 tsps
Water - required for making dough
Oil - for deep frying

*Use fresh green chilies to make a paste. Adjust according to your spice level.

Mix the rice flour, pottu kadalai powder and salt. Divide the mixture into 5 equal portions. Heat the oil in a kadai for deep frying. Once the oil is hot enough for deep frying, add 1/2 tsp of lemon juice, 1/2 tsp green chili paste and sprinkle water to make a stiff dough to the first portion of the mixture. Make out enough balls from the dough, put in the murukku press. Squeeze out the murukku over a greased plate and drop them gently into the hot oil, fry on both sides until the oil stops bubbling and the murukku turn golden in color. Drain in a paper towel and cool completely. 
Once the first portion is done, do the same to the remaining four portions and deep fry the murukkus till golden brown. Cool completely and store the murukkus in a airtight container.

NOTE: When making in large batches do not add the lemon juice to the entire dough. It will make the murukku brown without being fried properly. Add the lemon juice little by little to the portion you are using to press. 

Tuesday, October 14, 2014

Apple Halwa

Apple* - 3 big, peeled, chopped and pureed
Sugar** - 1 cup + 1 tsp
Cardamom - a pinch
Orange Food Color - a pinch soaked in a tsp of milk
Cashews - 1 tbspn, chopped
Ghee - 4 tbspns

*You can either grate it or make puree, approximately 3 cups puree
**Adjust according to the sweetness of the apple. Mine was too sweet

Heat 1 tbspn of ghee in a non stick kadai. Fry the cashews till golden brown and keep it aside. In the same pan add the remaining ghee and add in the apple puree. Fry it on medium flame until the water content in the puree is evaporated and the puree becomes slightly thick, it will take approximately 10 to 15 minutes. Now add sugar to the puree and mix well. Keep stirring the mixture and add the food color soaked in the milk. Stir until the halwa leaves the sides of the kadai and until the mixture looks glossy. Now add the cardamom powder and the fried cashews. Finally mix everything well and transfer it to a greased bowl. 
Apple Halwa is ready to serve :) :) You can serve as it is or cut into squares.

Tuesday, October 7, 2014

Rava and Coconut Ladoo/Rava and Coconut Laddu

Yields 19 Balls
Rava (coarse) - 1 cup (250 ml cup)
Coconut - 1 cup, scrapped
Sugar - 1 cup
Cashews - 2 tbspns. chopped
Cardamom - 1/4 tsp, powdered
Ghee - 2 tsps
Milk - 1/4 cup + 2 tbspns

Add the ghee in a pan and roast the cashews on low heat until golden brown. Keep it separate. In the same pan roast the rava until you get a nice aroma ( until it starts turning golden brown ). Remove the rava from the pan and keep it aside. In the same pan add the scrapped coconut and fry for few minutes approximately 2-3 minutes. Now add the rava to the toasted coconut and mix it until the mixture is well blended. Now add the sugar and mix it well with the rava, coconut mixture. Add the roasted cashews. Mix everything well for a minute or until the sugar starts to melt. Switch off the stove. Let it cool approximately for 2-3 minutes. Now add the milk little by little until you are able to hold the mixture and shape into balls. Make equal sized balls of the mixture. If you are not able to shape into balls, heat the mixture for a minute and sprinkle some more milk. 
Let the balls cool completely. Store them into air tight containers.

Monday, September 29, 2014

Apple Kheer/Apple Payasam

Serves 2
Milk - 2 cups
Grated Apples* - 1/2 cup
Sweetened Condensed Milk - 3 tbspns
Sugar** - 1 tsp
Cardamom Powder - 1/4 tsp
Saffron - few strands soaked in a tbspn of lukewarm milk
Almonds - 1 tbspn, chopped
Cashews - 1 tbspn, chopped
Raisin - 1 tbspn
Ghee - 1 tsp

*Grate the apple only when you are ready to saute. Or else it will get oxidized and turns brown.
**Adjust the amount of condensed milk to your preferred sweetness levels

Bring the milk to boil in a pan and let it simmer on low flame. Stir frequently to prevent it from burning. Meanwhile, in a kadai, heat the ghee and roast the almonds, cashews until light golden brown. To this add raisin. Keep it separate. In the same pan add the grated apple and saute for 3 minutes. The mixture will turn dry and the apples will soften a bit but still retain the crunch.

In about 10 mins or so, the milk would have reduced to half the original amount. At this point, add the condensed milk and sugar. Cook for 2 minutes. Now add the cardamom and soaked saffron. Mix and let it cook for another minute. Now add the grated apple and let it cook for another 2 minutes. Apple kheer is ready to serve !
Apple kheer is best served chilled.


Increase the amount of milk if you want a thinner kheer. 

It's normal for the milk to curdle slightly when the apples are added. This is perfectly fine and enhances the taste of the kheer.

Wednesday, September 24, 2014

Peanut Cutlet

Roasted Peanuts – 2 cups, coarsely powdered
Potatoes – 4, medium sized boiled, peeled and mashed
Bread Slices – 5 to 6
Green Chilies – 6 to 8
Ginger – 1 inch piece
Coriander Leaves – few, chopped
Bread Crumbs – 2 cups
Oil - required for deep frying
Salt as per taste

Grind together the green chilies, ginger and coriander leaves to a fine paste. Cut the corners of the bread and dip the bread slices in water and squeeze dry. Transfer to a large bowl.
Add the mashed potatoes, peanuts, green chili paste, salt and mix well. Make small balls and shape them into cutlets of desired shapes. Heat oil in a frying pan. Roll the cutlets in the breadcrumbs and add to the hot oil. Fry until golden brown. Remove and drain excess oil.
Serve with sauce or chutney of choice.

Inspired from here